By Neil McDonough
Thanksgiving is right around the corner and meals are being planned. Online recipes are abundant, but family recipes are special. Students James Barrows and Meg VonFeldt each shared one of their traditional family recipes.
From the Barrows Family:
Nonna’s Famous Turkey Stuffing
1 lb of ground beef
1 lb of sausage (casing removed if in links)
7 cups of Italian bread cubes
1 cup of chopped fresh parsley
1 onion finely chopped or grated
1 cup of chopped Prosciutto
2-3 stalks of chopped celery
1/2 lb of cubed Mozzarella cheese (Bel Gioioso, or Whole milk Polly-O, Sorrento, or Galbani brand)
Salt and pepper to taste
Turkey stock (preferably homemade from neck and giblets in the turkey)
Turkey drippings from roasting pan while cooking turkey
(the night before)
Brown meat, (sausage and ground beef), and drain if you think it looks greasy, then add the onion, celery, parsley right before the meat is almost done and let that continue to saute’ a bit. While that is going, you can cube your bread, and mozzarella. You can cut the prosciutto in small pieces with kitchen scissors. Once the meat/seasoning mixture is done transfer it to a stainless steel bowl and let cool. Once it is cooled, add the bread, cheese and prosciutto. Let sit in the refrigerator overnight.
In the morning – stuff the turkey loosely with the amount of stuffing that is required being careful not to contaminate the stuffing that will NOT go into the bird. For the remaining stuffing – place it in a baking pan, pour some turkey stock and drippings from the turkey over it – just enough to moisten it but not make it too wet, cover it and let it bake in the oven at 350 for about an hour. Check on it periodically to make sure that it is not getting dried out. One can add more turkey stock if needed. (If you are just making stuffing you can just bake it in the pan with turkey broth.)
From the VonFeldt family:
For 48 brownies:
2 cup all-purpose flour
2 cups granulated sugar
½ cup butter (one stick)
½ cup shortening
1 cup strong brewed coffee or water
¼ cup dark, unsweetened cocoa
½ cup buttermilk (or milk with 2 tsp vinegar)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup (another stick of butter)
2 tablespoon dark cocoa
¼ cup milk
3 ½ cups powdered sugar
1 teaspoon vanilla extract
- In a large mixing bowl, combine the flour and the sugar.
- In a heavy saucepan, combine butter, shortening, coffee (or water), and cocoa. Stir and heat to boiling.
- Pour boiling mixture over the dry ingredients. Add the buttermilk, eggs, baking soda, and vanilla.
- Mix well, using a wooden spoon or high speed on electric mixer.
- Pour into a well buttered 17½ by 11in pan.
- Bake at 400°F for 20 minutes or until brownies test done in the center with a toothpick.
- While brownies bake, prepare the frosting. In a saucepan combine all the ingredients except the powdered sugar and vanilla, and heat to a boil, stirring.
- Mix in the powdered sugar and vanilla until frosting is smooth.
- Pour warm frosting over brownies as soon as you take them out of the oven. Cool, then cut into bars.
Photos Courtesy of Neil McDonough and Megan VonFeldt